The 1901 Cookbook Archive
No. 3371 — Plum Syrup
English historical translation of Molokhovets recipe No. 3371 from the 1901 Russian cookbook, retaining original methods and measures.
Use fully ripe, preferably pale-coloured plums. Stone them, cut into pieces and put in a jar in layers, using layers of sugar half as deep as the fruit layers.
When all sugar dissolves, let the juice drain, bottle, cork and seal with resin, following recipe No. 3362.
Cook the remaining plums into purée, as described in the preserving section, or use them for gingerbread in recipe No. 3372.
Historical editorial note: The historic bottling and storage practices do not establish safe preservation.
Original source: Read Russian recipe No. 3371. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.